Chaapda Chutney
The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.
chutney
Tangthur
This Ladakhi chutney is made with buttermilk, seasonal greens, and fresh summer herbs.
Aamra Chutney
In Bengal, chutney is made with seasonal sweet and sour fruits. This recipe for chutney from Sienna cafe uses aamra, also known as hog plum. Hog plum, which tastes like a sharper and more acidic green apple, shines in ch…
Karuvadu Thokku
With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.